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Lentil Curry recipe Peakfood

Lentil Curry

Recipe from: cooked after a recipe from Barney Desmazery
Chef Level: (1- 10)

Lentil Curry

Use a lentil Curry just as an appetiser or as a main course. We sprinkled the Curry with our Indian Gold Oh Lily! Snacks. It's an easy recipe and is lovely for all seasons.

Enrich your next lentil curry.

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Total time: 60 in minutes
Preparation: 30 in minutes


Number of servings: 4

100g red lentils (dry)
3 tbsp vegetable oil
1 onion, finely chopped
6 garlic cloves, chopped
2 - 3 cm sized piece of ginger, chopped
¼ tsp ground turmeric
¼ tsp chilli fresh or powder
1 tbsp cumin seeds
1 tbsp ground coriander
1 tbsp tomato puree
1 tsp tamarind paste, optional us lemon juice
400g can chopped tomatoes
1 vegetable stock cube
1 tbsp garam marsala
green chillies, coriander and pickled red onions, to serve


Lentil Curry: Easy to prepare

1. After rinsing the lentils a few times, tip into a bowl. Cover with cold water and leave to soak. Heat 2 tbsp oil in a pan, and cook the onion with a pinch of salt for 10 mins until it turns golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until everything is sticky. Stir in the tomato puree and tamarind, followed by the chopped tomatoes. Simmer for 8-10 mins until it becomes a thick paste.

2. Rinse lentils until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 400ml water and the stock. Bring to the boil, then gently simmer, cover and cook, occasionally stirring, for 50 - 60 mins. If needed, top up with more water until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala.

3. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions to serve.